Crispy Scallion Kimchi: A Delicious Way to Use Leftover Scallions
Crispy Scallion Kimchi: A Delicious Way to Use Leftover Scallions
How to Make Delicious Scallion Kimchi with Leftover Scallions
After making cucumber kimchi, I had some scallions left, so I decided to make this delicious scallion kimchi. This kimchi is exceptionally delightful when paired with zucchini pancakes. It’s a simple recipe that adds a wonderful zest to your meals.
Main Ingredients- 1 bunch fresh scallions (about 300g)
- 1/2 medium carrot
- 1 medium onion
- 3 red chilies
Seasoning- 10 Tbsp fish sauce
- 2 Tbsp minced garlic
- 5 Tbsp red pepper flakes (gochugaru)
- Sesame seeds (to taste)
- Sweet rice paste (sachari-pul) – see separate instructions
Sweet Rice Paste- 2 Tbsp sweet rice flour
- 1 cup water (approx. 200ml)
- 10 Tbsp fish sauce
- 2 Tbsp minced garlic
- 5 Tbsp red pepper flakes (gochugaru)
- Sesame seeds (to taste)
- Sweet rice paste (sachari-pul) – see separate instructions
Sweet Rice Paste- 2 Tbsp sweet rice flour
- 1 cup water (approx. 200ml)
Cooking Instructions
Step 1
First, wash the scallions thoroughly under running water. Trim off any wilted or yellow leaves. Gently shake off excess water and cut them into bite-sized pieces, about 5-7cm long. Be careful not to bruise the scallions while washing and cutting.
Step 2
Wash the red chilies and remove their stems. Peel and wash the carrot. Peel and wash the onion. Thinly slice the onion and red chilies. You can also julienne them, but thin slices allow the seasoning to penetrate better.
Step 3
Peel and julienne the carrot. Try to cut them thinly for a better texture and faster cooking time. Prepare all your vegetables by slicing them.
Step 4
In a bowl, combine the fish sauce (10 Tbsp), minced garlic (2 Tbsp), and red pepper flakes (5 Tbsp) to make the seasoning base. Add the sliced onion, carrot, and red chilies to the seasoning. Mix well to ensure all the vegetables are evenly coated with the seasoning. The vegetables will release some moisture, creating a flavorful base.
Step 5
In a small saucepan, combine the sweet rice flour (2 Tbsp) and water (1 cup). Whisk well to ensure there are no lumps. Cook over low heat, stirring constantly, until the mixture thickens into a paste. Remove from heat and let it cool completely. Continuous stirring is key to prevent lumps!
Step 6
Once the sweet rice paste has completely cooled, add it to the bowl containing the scallions and seasoned vegetables. (Oops! If you forgot to mix it with the seasoning earlier, that’s okay! Just add the cooled sweet rice paste to the bowl now and mix well.) Finally, sprinkle generously with sesame seeds. Gently mix everything together to ensure the scallions and seasoning are well combined, being careful not to mash the scallions.
Step 7
Transfer the finished scallion kimchi into a storage container. It’s delicious to eat right away, but chilling it in the refrigerator for a few hours will enhance its refreshing and deep flavor. Enjoy your homemade scallion kimchi!
